Make Key Lime Filling: In a large bowl, whisk the egg yolks until blended. Whisk in condensed milk, then the lime zest and juice until blended. Pour into the cooled crust. Bake pie for 15-17 minutes at 325 until set; the center should jiggle slightly. Let pie cool completely on a wire rack. Refrigerate pie 3-4 hours.

Before serving make whipped cream topping. Combine cream, sugar, and vanilla and beat with an electric mixer until stiff peaks form. Spread over top of pie. Serves 8.

Ethel Williams  Roanoke, Va.

Chocolate Cream Pie

Frozen 9-inch pie shell

2 egg yolks

3 Tbsp. cornstarch

2 eggs

2 cups milk

3/4 c. sugar, divided

3 Tbsp. unsweetened cocoa powder

1- 1/3 c. mini semi-sweet chocolate chips

3 c. heavy cream, divided

1 t. vanilla extract

Preheat oven according to pie shell directions. Line pie shell with foil; fill with rice and bake as directed. Remove rice and foil; reserve pie shell.